My copy of the Silver Palate Cookbook falls open to this page, broken at the spine. Guess that tells you how many times I have made this recipe. I always make it with Vermont maple syrup, although the recipe doesn’t specifically call for it. Delicious with turkey.
4 cups brussels sprouts
4 T. sherry vinegar
4 T. pure Vermont maple syrup
1 T. Dijon-style mustard
1/2 cup walnut oil
Pinch freshly grated nutmeg
Salt and black pepper, to taste
1 cup coarsely chopped walnuts
Cut an X in the bottom of each Brussels sprout. Steam until tender but still firm.
Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually whisk in the oil. Season with the nutmeg, salt and pepper.
Toss the hot Brussels Sprouts with the vinaigrette and serve immediately.
Topics: Recipes |